Baked Eggs with Green Chiles and Capers

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 5 tablespoons extra-virgin olive oil
  • 1 cup small-diced onion (about 1 medium onion)
  • 1/4 cup capers, drained and rinsed
  • 2 tablespoons minced fresh oregano
  • 1 tablespoon finely minced garlic
  • 1 green serrano chile, finely sliced
  • Grated zest of 1 orange
  • One 28-ounce can whole San Marzano tomatoes, drained and roughly chopped
  • 6 ounces San Marzano tomato puree
  • 6 large eggs
  • 1 cup 3/4-inch baked croutons
  • 1/2 cup grated Parmigiano-Reggiano
Directions
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

  • In a medium straight-sided saute pan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the capers, oregano, garlic, chile and orange zest. Cook for 3 more minutes. Add the tomatoes and tomato puree. Bring to a slow simmer and cook until thickened, 10 to 15 minutes.

  • Spoon the tomato mixture into the bottom of a small baking dish. Form 6 small wells to hold the eggs. Crack an egg into each well. Place the croutons around the eggs and finish with the Parmigiano-Reggiano. Bake until the yolks are still soft but the whites are cooked, 8 to 10 minutes.


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    This recipe is featured in:

    The Kitchen